8 ounces (2 sticks) butter
1 1/2 cups plus 1 tablespoon granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour, plus more for dusting
3/4 cup almond meal
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
5 egg whites
1/2 teaspoon vanilla extract
4 cups confectioners' sugar
1 teaspoon lemon juice
Use the royal icing immediately or store in an airtight container at room temperature for 3 to 5 days.
Erin V.
This recipe is good. The cookies are delicious. The almond meal definitely adds a lot of flavor with the almond extract. Almond meal is not as finely ground as flour though, so if you don't sift the meal, the cookies will have tiny spots of almond meal bit that stick around when eating. The royal icing recipe is okay. It tastes good (kinda like marshmallows, but I also added some almond extract to mine), however is not the right consistency. It spreads out and takes a long time to dry. I had to wait overnight before the icing had finally set. Overall, I definitely recommend the cookie recipe, but will look for a different royal icing recipe in the future.
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